Lachha paratha recipe, Step by step

The first experience I had Lachha paratha was not a good one. I had in SB and it tasted terrible. I thought it is really like that. So never ordered this if I see Lachha paratha in menu. Me and Vj both love the ‘Maida parotta’ and kurma. I used to eat many times before, but now a days due to health and weight constraints, we avoid having maida parotta. But 2 weeks back when I met Jey and Nags for lunch at Mayura, we ordered lachha paratha. When I tasted it, it was really awesome! It just melted in my mouth and crisp here and there too. I loved it and even at the same instant, I decided to try at home. And today I tried just 2 and it tasted great. Then I remembered, when I was a kid, my mom and grandma used to try this way when they roll chapati and I used to like the process of making :)  I can now make this often for my lunch!

Lachha paratha recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch/ Dinner
Prep Time: 15 mins    |  Cook time: 10 mins    |  Makes: 4

Ingredients

Wheat flour - 1 cup

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Ghee - 1 tblsp

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Salt - 1/2 tsp

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Water - As needed

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How to make lachha paratha step by step method

1. Take flour, a tsp of ghee,salt in a mixing bow and mix well and then sprinkle water enough to make a smooth dough. But let it be stiff, not too soft. Otherwise it will be difficult for handling.    
2. Next, divide into 4 equal balls. Roll into big circle,as big as our tawa. Then apply a tsp of ghee evenly on the top. either use your hands to spread or a brush [like I did ;) ]
3. Sprinkle a tsp of flour and spread the flour evenly and start making fleets.
4. After fully done, twist and coil (roll) to make a flat round.
5. Roll carefully, without applying too much pressure to ensure the layers are still there. Heat tawa and drizzle oil and cook in medium flame(with oil drizzled) both sides until golden brown. Use the spatula and gently press while cooking to ensure even cooking.

Notes

• You can use even oil in the place of ghee, but ghee is recommended.
• The finer the fleets, you get more layers. Since this is the first time I made, I made bigger fleets.
• Always cook in medium flame with constant pressing with the laddle to ensure even cooking.

Pat gently the sides of the paratha with kitchen towel to highlight the layers. You can again smear ghee or butter when it is hot. Enjoy hot with simply dal or dahi and pickle!

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